Chocolate Ganache
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Martha Stewart Living, January
- Yield Makes 3/4 cup ganache
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Ingredients
- 1/2 cup heavy cream
- 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
- 1/2 ounce (1 tablespoon) unsalted butter, softened
Directions
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
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Super easy and tasty recipe..! Love it..
This recipe calls for too much cream, I found that half the amount is sufficient to create the perfect ganache for filling french macarons
Just do what the directions say. Heat the cream in a saucepan until it's almost boiling. Pour the hot cream over the chocolate that you should have sitting in a bowl. Let sit for 2 min. Add butter and wisk.
Recipe is a bit confusing as to how to heat what. Says pour hot cream over chocolate?
Recipe is a bit confusing as to how to heat what. Says pour hot cream over chocolate?
Recipe is not complete. Does not explain how to heat or what to heat?
Heat the cream then pour it over the chocolate, This alone is enough to melt it. If you add cold cream to melted chocolate it usually will curdle and become lumpy. Hope this helps!
Heat the cream then pour it over the chocolate, This alone is enough to melt it. If you add cold cream to melted chocolate it usually will curdle and become lumpy. Hope this helps!
What do you do once you have poured the cream over the chocolate?
is the cream heated or is the chocolate heated?
is the cream heated or is the chocolate heated?